Light Chicken Pot Pie

 

1 cup Bisquick reduced-fat baking mix
1/2 cup skim milk
1/4 cup egg beaters
2 cups frozen mixed vegetables
2 cups cooked chicken breasts, chopped
2 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of mushroom soup

1 Preheat oven to 400.
2 Spray 8x8 casserole dish with cooking spray.
3 Mix together veggies, chicken and soup. Pour into casserole dish.

4 In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.

5 Bake for 30 minutes, or until crust is golden.

 

Serving Size: 1 

Servings Per Recipe: 4
Calories 230.4
Calories from Fat 54
Total Fat 6.1 g
Saturated Fat 1.6 g
Cholesterol 59.4 mg
Sodium 151.0 mg 

Total Carbohydrate 17.3 g
Dietary Fiber 4.5 g
Sugars 0.3 g
Protein 27.3 g